Hot-Air Drying Significantly Improves the Quality and Functional Activity of Orange Black Tea Compared with Traditional Sunlight Drying.

ABSTRACT: The quality of traditional sunlight-dried orange black tea can be affected by weather variations, leading to its quality instability. This study investigated the feasibility of replacing sunlight drying with a new hot-air drying method in orange black tea production. The hot-air-dried orange black tea showed better sensory quality than the traditional outdoor-sunlight-dried tea, with a harmonious fruity aroma and sweet-mellow taste. The content of polyphenols and other quality components in the peel and tea leaves was significantly higher after hot-air drying than after sunlight drying. GC-MS analysis showed that the total number of volatile components of hot-air-dried tea (3103.46 μg/g) was higher than that of sunlight-dried tea (3019.19 μg/g). Compared with sunlight-dried orange black te

SUBMITTER: Yan Z 

PROVIDER: S-EPMC10178095 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature